Hello Dolly Bars Classic Dessert (Printable Version)

Rich graham crust topped with chocolate, nuts, coconut, and sweetened condensed milk for a chewy delight.

# What You'll Need:

→ Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/2 cup unsalted butter, melted

→ Layers

03 - 1 cup semisweet chocolate chips
04 - 1 cup butterscotch chips (optional)
05 - 1 cup chopped walnuts or pecans
06 - 1 cup sweetened shredded coconut
07 - 1 can (14 oz) sweetened condensed milk

# How to Prepare:

01 - Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper or lightly grease it.
02 - Combine graham cracker crumbs and melted butter in a medium bowl until thoroughly mixed. Press evenly into the bottom of the prepared pan to form the crust.
03 - Evenly sprinkle semisweet chocolate chips over the crust, followed by butterscotch chips if using, then the chopped nuts, and finally the shredded coconut.
04 - Pour the sweetened condensed milk evenly over the layered ingredients, covering the entire surface.
05 - Bake for 23 to 27 minutes until the edges are golden and the center is set.
06 - Allow bars to cool completely in the pan. Once cooled, lift out with parchment paper and cut into 16 bars.

# Expert Suggestions:

01 -
  • They require almost zero skill—genuinely foolproof, even if you've never baked before.
  • Every bite delivers a different texture: buttery crust, creamy condensed milk, nutty crunch, and chewy coconut all at once.
  • The smell while they bake is absolutely intoxicating, and people will ask what you're making before they even step in the kitchen.
02 -
  • Don't skip the full cooling time—I learned this the hard way by trying to cut them warm, which resulted in crumbly disaster and sticky fingers.
  • The condensed milk is what holds everything together, so don't skimp on coverage or try to stretch the can further than it goes.
03 -
  • If the edges brown too quickly, tent the pan loosely with foil for the last few minutes—ovens vary, and this saves you from a hard-edged disaster.
  • The key to perfect bars is using parchment paper and letting them cool fully; both of these small steps transform the entire experience from frustrating to seamless.
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